vc 

313 


ESI    313 


NERAL  MESS  MANUAL 

AND 

COOKBOOK 

U.  S.  NAVY 


GENERAL  MESS  MANUAL 


COOKBOOK 


USE  ON  BOARD  VESSELS  OF  THE  UNITED  STATES  NAVY. 


PREPARED  UNDER  THE  DIRECTION  OF 

THE  PAYMASTER  GENERAL. 


PUBLISHED  BY  AUTHORITY  OF 

THE  SECRETARY  OF  THE  NAVY. 


WASHINGTON: 
GOVERNMENT  PRINTING  OFFICE. 

1904. 


CONTENTS. 


PART  I. — THE  GENERAL  MESS. 

Page. 

Organization  and  administration 5 

The  commissary 7 

The  commissary  stewards 8 

The  cooks 9 

The  bakers 10 

PART  II. — THE  COMMISSARY  STORE. 

Establishment  and  administration 11 

The  commissary 13 

The  storekeeper 13 

PART  III.— PREPARATION  OF  FOOD. 

The  ration 15 

Thegalley 15 

Cooking 15 

Recipes  _ __ _ 16 

(3) 


989765 


MESS  MANUAL  AND  COOKBOOK. 


PART  I.— THE  GENERAL  MESS. 


ORGANIZATION   AND  ADMINISTRATION. 

1.  The  general  messing  system  is,  by  the  regulations,  obliga- 
tory on  board  of  all  vessels  of  the  Navy.     The  mess  must  include 
all  enlisted  men  of  the  Navy  and  Marine  Corps,  except  chief 
petty  officers  and  officers'  servants,  and  its  members  are  to  be 
divided  into  messes  of  about  twenty  men  each,  and  as  nearly  as 
possible  messed  by  divisions  instead  of  by  ratings,  as  has  hereto- 
fore been  the  custom.     By  this  method  the  petty  officers  will  be 
scattered  among  the  messes  and  there  can  be  no  complaint  on 
account  of  discrimination — all  faring  alike. 

2.  A  messman  is  to  be  detailed  for  each  mess,  and  he  is  to 
receive  the  food  from  the  cooks  at  the  galley,  serve  it  at  the  mess 
table,  and  is  responsible  for  the  care  and  the  cleanliness  of  the 
mess  gear  and  mess  tables. 

3.  The  chief  commissary  steward,  or  commissary  steward,  the 
cooks  and  bakers,  together  with  the  storekeeper  (when  a  store 
is  established  on  the  ship) ,  form  the  enlisted  force  of  the  com- 
missary department.     They  are  the  assistants  of  the  pay  officer 
and  belong  to  the  pay  division. 

4.  The  responsibility  of  the  commissary  and   his  assistants 
ceases  with  the  delivery  of  the  food  to  the  messmen  at  the  galley. 

5.  The  established  rate  of  pay  being  sufficient  to  secure  the 
services  of  competent  and  experienced  men,  the  payment  of  any 
gratuity,  either  by  the  commissary  or  by  the  men  themselves,  to 
any  person  employed  in  the  service  of  the  general  mess  is  for- 
bidden by  the  regulations. 

6.  The  commanding  officer  should  see  that  proper  facilities,  in- 
cluding such  boats  and  men  as  may  be  necessary,  are  afforded  the 
commissary  for  getting  mess  stores  on  board  and  stowing  them. 


6 

", .  Iu  saculti  "be  thororghly  understood  that  the  general  mess 
is  not  an  organization  managed  by  its  members,  as  was  the 
"  berth-deck  mess. " 

8.  In  addition  to  the  pay  provided  for  enlisted  men,  the  Gov- 
ernment undertakes  to  subsist  them,  and  this  it  does  at  whatever 
expense  may  be  necessary.     The  fixed  value  of  commutation  for 
one  ration  is,  by  law,  30  cents,  but  the  commutation  of  rations 
is  a  privilege,  not  a  right,  and  the  idea  prevalent  among  enlisted 
men  that  they  are  entitled  to  receive  just  30  cents'  worth  of  food 
each  day,  or  30  cents  in  money,  is  erroneous.     While  the  regula- 
tions limit  commutation  to  one-fourth  the  total  number  of  rations, 
they  do  not  require  any  commutation  at  all,  this  being  purely  a 
question  of  desirability  and  business  expediency  to  be  decided  by 
the  pay  officer  with  the  approval  of  the  commanding  officer. 

9.  Under  the  general  messing  system  the  Government  subsists 
the  men  entirely,  and  they  have  no  more  voice  in  the  management 
of  the  commissary  department  than  in  any  other  department  of 
the  ship.     The  Government,  through  its  authorized  officer,  pro- 
vides them  with  the  ration  allowed  by  law.     The  food  is  pur- 
chased, cooked,  and  served  entirely  at  the  Government  expense, 
and  its  value,  whether  it  be  more  or  less  than  30  cents  per  diem 
per  man,  is  a  matter  with  which  the  men  themselves  have  nothing 
to  do. 

10.  In  case  any  man  considers  that  he  is  improperly  subsisted, 
he  has  the  right,  which  all  persons  in  the  Navy  have,  to  state 
his  grievance  at  the  proper  time  and  place  to  his  commanding 
officer,  who  should  then  cause  the  commissary  to  investigate  the 
matter,  and,  if  the  complaint  is  well  founded,  to  take  steps  to 
place  the  responsibility  and  to  prevent  a  recurrence  of  the  fault 
complained  of. 

11.  The  men  are  entitled  to  the  full  benefit  of  the  money  and 
stores  allowed  for  their  subsistence,  and  no  expenditure  can  be 
made  from  the  general  mess  fund,  except  for  the  benefit  of  the 
mess;  nor  can  any  of  this  money,  or  these  stores,  be  withheld 
(when  they  can  be  used  to  advantage)  and  allowed  to  accumu- 
late as  a  surplus.     In  cases,  however,  where  a  surplus  of  either 
money  or  stores  does  unavoidably  exist  when  a  ship  is  placed  out 
of  commission,  the  members  of  the  mess  have  no  claim  whatever 
to  any  part  of  it  and  it  reverts  to  the  Government,  the  stores 
being  taken  up  as  a  gain  on  issues  and  the  money  being  credited 
to  the  appropriation  "  Provisions,  Navy." 


12.  Subsistence  of  enlisted  men  absent  from  the  ship  on  duty 
will,  when  practicable,  be  furnished  by  the  general  mess.    When 
men  are  landed  in  large  numbers  for  an  expedition  or  for  going 
into  camp  with  the  expectation  of  being  absent  from  the  ship 
for  more  than  twenty-four  hours,  the  paymaster's  clerk  or  the 
commissary  steward,  or  both,  according  to  the  proportion  of  the 
ship's  company  landed  and  the  importance  of  the  expedition,  to- 
gether with  such  cooks  and  bakers  as  may  be  necessary,  and  a 
sufficient  number  of  messmen,  should  constitute  the  commissary 
corps. 

13.  Special  attention  is  invited  to  Articles  387,  391,  392,  753, 
and  1402,  Navy  Regulations,  as  amended  by  General  Orders  68, 
.105,  and  119.     It  will  be  noted  that  the  board  of  audit  is  required 
to  make  its  report  to  the  commanding  officer  monthly  and  in 
writing;  its  recommendations  being  based  upon  facts  adduced 
in  the  audit  of  the  mess  accounts,  and  confined  to  its  financial 
feature  alone. 

THE  COMMISSARY. 

14.  The  pay  officer  of  the  ship,  or,  in  ships  having  no  pay  officer, 
an  officer  designated  by  the  captain,  is  the  commissary,  and  is 
solely  responsible  for  the  purchase  and  preparation  of  the  food 
for  the  general  mess,  the  care  of  the  stores,  and  the  judicious 
expenditure  of  mess  funds,  keeping  the  accounts  of  the  mess  and 
administering  all  its  affairs  except  the  serving  of  the  food  at  the 
mess  table. 

15.  His  authority  in  the  performance  of  these  duties  is  com- 
mensurate with  his  responsibility,  and  all  persons  employed  in 
the  service  of  the  general  mess  are  subject  to  his  orders. 

16.  The  commissary  should  frequently  inspect  the  storerooms 
allotted  to  the  general  mess  and  see  that  the  stores  are  properly 
stowed  and  that  the  rooms  are  dry  and  well  ventilated.     Any 
deterioration  in  the  stores  being  a  direct  loss  to  the  mess,  great 
care  should  be  exercised  in  their  selection,  and  no  greater  quan- 
tity should  be  bought  at  one  time  than  can  be  used  within  the 
period  they  may  be  expected  to  keep  in  good  condition. 

17.  The  commissary  should  not  permit  any  stores  to  be  pur- 
chased until  a  list  of  them  has  been  submitted  to  him  and  care- 
fully examined  and  approved.     No  stores  should  be  received  on 
board  unless  accompanied  by  a  bill  or  memorandum  by  which 
they  can  be  checked  off;  and  before  being  stowed  away  all  stores 


8 

should  be  carefully  inspected  by  the  commissary  or  the  commis- 
sary steward.  No  bills  should  be  contracted  that  can  not  be 
paid  from  the  funds  in  hand  or  by  the  ration  money  that  will 
accrue  to  the  mess  during  the  current  month.  All  bills  should 
be  settled  at  the  end  of  each  month,  and  always  before  the  ship 
sails  from  port. 

18.  The  commissary  should  keep  the  cash  accounts  of  the  mess 
so  that  they  can  be  conveniently  audited  by  the  general  inspector 
of  the  pay  corps,  the  paymaster  of  the  fleet,  or  by  the  board 
appointed  for  the  purpose.     All  expenditures  must  be  substan- 
tiated by  vouchers,  which  are  to  be  exhibited  when  the  accounts 
are  inspected. 

19.  He  should  cause  the  commissary  steward  to  keep  a  stock 
account  which  should  embrace  all  stores  and  all  property  of  the 
general  mess.     The  value  of  the  balance  shown  upon  this  stock 
account  should  be  taken  into  consideration  in  making  up  the 
statement  of  the  financial  condition  of  the  mess. 

20.  The  commissary  should,  when  he  deems  it  advisable,  sub- 
mit written  reports  and  recommendations  to  the  captain  regard- 
ing the  general  mess,  and  he  must  do  so  whenever  the  interests 
of  the  mess  require  any  change  which  he  himself  is  not  author- 
ized to  make. 

21.  The  commissary  should  mark  the  enlisted  men  of  his  de- 
partment in  proficiency  in  rating  and  should  immediately  report 
any  inefficiency  or  carelessness  in  their  performance  of  duty. 

22.  He  should  frequently  inspect  the  food  before  it  is  delivered 
to  the  mess  men  at  the  galley,  and  in  case  he  finds  it  improperly 
prepared,  should  take  steps  to  prevent  any  further  occurrence  of 
the  kind.     If  cooks  are  not  thoroughly  competent,  they  should 
be  made  to  follow  strictly  the  recipes  in  this  book,  and  flagrant 
cases  of  incompetency  should  be  reported. 

THE   COMMISSARY  STEWARDS. 

23.  The  chief  commissary  steward  or  commissary  steward  is 
the  chief  petty  officer  in  charge,  under  the  commissary,  of  the 
general  mess.     He  is  entitled  to  respect  and  obedience  from  all 
persons  of  inferior  rating  while  in  the  performance  of  his  duties, 

'and  he  is  responsible  for  the  proper  execution  of  the  orders 
of  the  commissary.  The  daily  bill  of  fare  should  be  made  out  by 
the  commissary  steward  and  submitted  to  the  commissary,  and 


9 

the  necessary  stores  issued  to  the  cooks  at  the  galley.  He  should 
direct  the  manner  of  its  preparation  and  shall  be  in  charge  of 
the  galley  and  the  men  employed  at  it,  and  should  frequently 
inspect  the  food  before  it  is  delivered  to  the  messmen  to  be 
served.  He  should  see  that  the  galley  and  all  the  galley  utensils 
are  kept  in  proper  condition,  giving  particular  attention  to  their 
cleanliness. 

24.  He  should  report  to  the  commissary  daily,  in  writing,  all 
purchases  made  and  debts  contracted,   and  keep  that  officer 
advised  of  the  needs  of  the  mess.     He  is  to  draw  from  the  pay 
department,  at  the  appointed  times,  such  Government  stores  as 
are  due  the  mess,  and  must  keep  an  account  of  these  stores  for 
the  verification  of  the  provision  return  at  the  end  of  each  quarter. 
When  fresh  provisions  are  issued  he  should  be  on  deck,  when 
practicable,  to  receive  them  from  the  representative  of  the  pay 
department  as  soon  as  they  have  been  received  on  board  and 
inspected.   In  case  these  fresh  provisions,  or  any  other  stores  issued 
to  the  mess  by  the  pay  department,  are,  in  the  opinion  of  the 
commissary  steward,  of  inferior  quality  and  unfit  for  issue,  he 
should  report  the  matter  to  the  commissary,  who  shall  make  a 
personal  investigation,  and,  in  case  he  finds  the  objection  well 
founded,  should  take  the  necessary  steps  to  provide  other  stores, 
as  prescribed  by  the  regulations.     An  issuing  book  should  be 
kept  by  the  pay  yeoman  and  signed  daily  by  the  commissary 
steward,  in  order  that  no  question  may  arise  at  the  end  of  the 
quarter  as  to  the  stores  drawn  by  the  general  mess.     The  com- 
missary steward  may,  with  the  authority  of  the  commissary, 
draw  from  the  pay  department  such  Government  stores  as  are 
required  in  excess  of  the  allowance,  and  these  stores  shall  be  paid 
for  from  the  mess  fund  at  the  end  of  each  month. 

THE  COOKS. 

25.  The  senior  cook,  or,  if  there  are  two  or  more  of  the  same 
rating,  one  selected  by  the  commissary,  should  be  in  immediate 
charge  of  the  galley  and  act  in  the  capacity  of  head  cook.     He 
should  be  held  strictly  responsible  for  the  cleanliness  of  the  galley 
and  the  utensils  pertaining  to  it,  for  the  maintenance  of  dis- 
cipline among  his  assistants,  for  the  proper  preparation  of  the 
food,  and  for  having  the  meals  ready  at  the  prescribed  hours. 
He  should  personally  superintend  the  cooking  of  all  meals,  and 


10 

should  carefully  inspect  all  food  before  it  is  delivered  to  the  mess- 
men.  It  is  his  duty  to  report  to  the  commissary  any  inefficiency 
or  neglect  on  the  part  of  his  assistants;  otherwise  the  entire 
blame  for  poor  cooking  or  any  other  delinquency  at  the  galley 
should  rest  upon  him.  The  head  cook  should  keep  the  commis- 
sary steward  informed  as  to  the  requirements  of  the  galley,  and 
should  from  time  to  time  prepare  lists  of  articles  required  by  him 
in  his  cooking,  which  are  not  included  in  the  Navy  ration.  He 
is  responsible  for  the  galley  utensils  and  will  report  immediately 
when  they  are  lost  or  damaged. 

26.  The  other  cooks  should,  as  far  as  possible,  be  assigned 
specific  duties  at  the  galley  in  order  that  the  responsibility  for  any 
neglect  may  readily  be  placed.     One  should  be  detailed  as  ; '  meat 
cook,"  another  as  "vegetable  cook/'  and  one  man  should,  in 
addition  to  other  duties,  be  held  responsible  for  the  preparation 
of  the  coffee  and  tea. 

27.  The  cooks  in  the  lower  ratings  should  be  detailed  for  start- 
ing fires,   cleaning  the  galley  and  utensils    (regular  cleaning 
stations  being  assigned  them) ,  and  for  preparing  the  food  for 
cooking. 

28.  The  organization  of  the  force  at  the  galley  should  be  as 
complete  and  efficient  as  that  of  a  gun  division. 

THE  BAKERS. 

29.  The  commissary  steward  should  issue  to  the  baker  such 
quantities  of  flour  and  other  ingredients  as  may  be  necessary  for 
making  bread  for  the  mess  and  keep  him  advised  of  the  amount 
of  bread  required  from  day  to  day. 

30.  The  baker,  or,  in  ships  which  are  allowed  two  bakers,  the 
baker  first  class,  is  to  be  held  responsible  for  the  proper  baking 
of  the  bread  and  for  its  delivery  to  the  messmen  at  the  appointed 
times.     He  is  also  responsible  for  the  condition  of  the  bake  ovens 
and  the  utensils  used  by  him. 


PART  II.— THE  COMMISSARY  STORE. 


ESTABLISHMENT   AND   ADMINISTRATION. 

31.  There  being  no  public  funds  available  for  the  establishment 
of  a  store  on  board  ships  of  the  Navy,  such  establishment  is  not 
made  compulsory,  but  is  left  to  the  discretion  of  the  commanding 
officer.     The  advantages  of  such  a  store  are,  however,  so  obvious 
and  so  great  that  provision  is  made  in  the  regulations  for  its 
administration  in  ships  where  it  exists,  or  may  be  established. 

32.  The  objects  of  a  commissary  store  are: 

(1)  To  enable  the  men  to  purchase  a  better  quality  of 

the  articles  usually  obtained  from  bumboat  men, 
and  at  a  lower  price. 

(2)  To  return  directly  to  the  men  all  profits  from  their 

purchases  not  needed  for  carrying  on  the  business. 

(3)  To  bring  under  official  control  the  sale  of  all  mer- 

chandise on  board  ship,  and  thus  do  away  with 
bumboat  men  and  peddlers,  and  reduce  the  chances 
of  liquor  or  other  unauthorized  articles  being 
brought  on  board.  The  sale  of  any  merchandise 
on  board  ship,  except  by  the  store,  should  be  pro- 
hibited as  far  as  practicable .  Tailors ,  persons  doing 
repairing,  and  those  selling  special  articles  which 
can  not  conveniently  be  handled  by  the  store,  may 
be  exempt  from  this  prohibition,  but  dealers  in 
milk,  pies,  fruit,  and  such  articles  should  not  be 
allowed  to  sell  to  the  men. 

33.  The  commissary  should   make  agreement   with   reliable 
merchants  to  supply  to  the  store,  while  the  ship  is  in  port,  such 
stores  as  are  salable  but  can  not  be  carried  in  stock,  and  these 
articles  should  be  delivered  to  the  storekeeper  and  by  him  sold 
to  the  men  at  a  very  small  advance.     For  example,  if  it  be  thought 
advisable  to  have  milk  for  sale  in  the  store  when  the  ship  is  in 
port,  the  commissary  should  arrange  with  a  dealer  to  place  on 

(11) 


12 

board,  at  a  specified  time  each  day,  a  quantity  of  milk  at  a  fixed 
price,  such  quantity  as  may  be  sold  to  be  paid  for,  and  the  balance 
to  be  taken  away  by  the  dealer. 

34.  The  stock  being  purchased  from  reliable  firms  at  whole- 
sale prices,  will  be  better  in  quality  and  lower  in  price  than  that 
usually    carried    by    bumboats   or   itinerant   merchants.     The 
greater  part  of  the  retail  dealer's  profit  should  revert  directly  to 
the  purchaser  at  the  time  he  buys  the  article— that  is,  the  price 
charged  should  be  very  little,  if  any,  above  the  wholesale  price. 
Such  small  profits  as  may  from  time  to  time  accrue  shall  be 
expended  by  the  pay  officer  in  such  manner  as  the  commanding 
officer  deems  most  conducive  to  the  pleasure  and  comfort  of  the 
enlisted  men.     No  part  of  these  profits,  however,  is  under  any 
circumstances  to  be  transferred  to  the  general  mess  for  the  pur- 
pose of  supplementing  the  authorized  ration. 

35.  In  ships  where  the  men  desire  to  subscribe  for  the  original 
stock  of  a  commissary  store,  and  the  commanding  officer  author- 
izes its  establishment,  the  commissary  is,  by  the  regulations, 
placed  in  charge  of  it.     This  officer  is  to  receive  voluntary  sub 
scriptions  from  the  crew,  giving  them  receipts  (stated  to  be 
not  negotiable)  for  the  amount  subscribed,  with  the  agreement 
that  these  receipts  may  be  surrendered  and  the  amount  of  the 
subscription  refunded  after  the  original  stock  has  been  paid  for 
and  the  business  is  on  a  good  financial  basis.     The  original  sub- 
scribers, after  they  have  been  paid  the  amount  of  their  subscrip- 
tions, have  no  further  claim  upon,  nor  interest  in,  the  store. 

36.  During  this  period  it  is    advisable  to  make  the  prices 
correspond  with  those  of  retail  dealers  in  order  that  the  store 
may  be  independent  as  soon  as  possible,  but  when  all  indebted- 
ness has  been  discharged  and  the  store  is  self-supporting,  the 
profits  should  be  reduced  to  a  minimum,  it  being  always  borne 
in  mind  that  making  money  is  not  one  of  the  objects  of  the  store. 
The  injustice  of  making  profits  from  sales  to  one  set  of  men  to 
be  divided  among  another  set  at  the  expiration  of  a  cruise  is 
manifest,  and  for  this  reason  the  regulations  provide  that  such 
profits  be  used  to  improve  the  bill  of  fare  of  the  general  mess, 
but  with  the  present  ample  ration  no  addition  to  the  mess  fund 
should  be  necessary;  and  by  reduction  in  prices  from  time  to 
time,   as  experience  dictates,  the  monthly  surplus  should  be 
reduced  to  a  minimum,  thus  disposing  of  the  regular  retail 
dealer's  profit  in  the  most  equitable  manner  possible,  i.  e..  by 


13 

giving  the  benefit  of  it  to  each  purchaser  in  the  form  of  ;i  dis- 
count. 

37.  It  is  impracticable  to  operate  a  store  unless  a  suitable  room, 
used  for  no  other  purpose  and  to  which  only  the  storekeeper  has 
access,  is  available  for  the  purpose. 

THE   COMMISSARY. 

38.  The  commissary  of  the  ship  has  charge  of  the  ship's  store. 
He  is  allowed  the  services  of  a  yeoman  for  duty  as  storekeeper. 
The  commissary  should  give  his  personal  attention  to  the  pur- 
chase of  stock  for  the  store,  should  fix  the  prices  at  which  the 
articles  are  sold,  establish  a  businesslike  system  for  the  operation 
of  the  store,  and  direct  all  its  affairs.     He  shall  keep  the  cash 
account  and  cause  the  storeman  to  turn  in  daily  all  money  not 
required  for  making  change. 

39.  All  the  accounts  of  the  commissary  store  should  be  kept  in 
such  manner  as  to  admit  of  ready  inspection  by  the  general  in- 
spector of  the  pay  corps,  the  paymaster  of  the  fleet,  or  by  the 
board  appointed  for  that  purpose. 

THE  STOREKEEPER. 

40.  The  storekeeper  should  be  responsible  to  the  commissary 
for  the  proper  conduct  of  the  store. 

He  is  to  keep  the  account  of  the  stock,  and  of  the  sales,  and 
submit  to  the  commissary  from  time  to  time  lists  of  articles 
required. 

41.  In  order  to  protect  the  store  from  any  loss,  either  through 
carelessness  or  dishonesty,  the  following  method  of  keeping  the 
accounts  should  be  employed: 

At  the  end  of  each  month  an  account  of  stock  should  be  taken, 
and  the  articles  found  to  be  on  hand  entered  in  a  book  similar  to 
the  return  of  clothing  and  small  stores.  (This  blank  may  conven- 
iently be  used  for  the  purpose,  the  headings  of  the  columns  being 
changed.)  These  quantities  represent  the  stock  on  hand  at  the 
beginning  of  the  new  month  and  to  them  should  be  added  all 
stores  received  from  purchase.  At  the  end  of  the  month  the 
quantities  found  to  be  on  hand  should  be  entered  in  the  proper 
line  and  subtracted  from  the  total  receipts  and  the  difference 
entered  as  "sales."  By  multiplying  the  number  of  each  article 
sold  by  its  selling  price  and  taking  the  total  of  that  line  in  the 


14 

return  will  be  found  the  amount  which  the  storekeeper  should 
have  received,  and  this  amount  he  should  be  required  to  turn  in 
or  account  for. 

42.  If  no  prices  are  changed  except  at  the  beginning  of  a  month, 
and  if  the  established  prices  are  displayed  on  the  store  bulletin 
board  so  that  no  overcharges  can  be  made,  this  system  will  be 
a  simple  and  absolute  check  on  the  storekeeper. 

43.  The  man  selected  for  this  responsible  duty  should  first  of 
all  be  entirely  trustworthy.     He  must  be  quick  and  accurate  at 
figures  and  write  legibly.     It  is  his  duty  to  receive  such  stock  as 
may  be  delivered  for  the  store,  conveniently  arrange  it  in  the 
storeroom,  and  keep  the  latter  clean  and  see  that  it  is  ready  for 
inspection  at  the  appointed  times.    He  is  to  open  the  store  for 
the  sale  of  merchandise  to  the  men  at  such  times  as  may  be  ap- 
pointed by  the  commissary,  with  the  authority  of  the  captain. 

He  should  keep  a  small  memorandum  book  in  which  to  enter 
the  amounts  turned  in  daily  to  the  commissary,  and  when  that 
officer  receives  the  money,  he  should  initial  the  amount  in  the 
book. 


PART  III.— THE  PREPARATION  OF  FOOD. 


THE  RATION. 

44.  The  dietary  of  the  enlisted  men  of  the  Navy  must  neces- 
sarily be  based  upon  the  ration  provided   by  law.     In  general 
messes,  where  the  circumstances  are  favorable,  provisions  which 
are  not  a  part  of  the  ration  may  at  times  be  purchased,  but  arti- 
cles of  which  there  is  a  supply  already  on  board  in  the  pay 
department  should  not  be  bought  unless  the  Government  stores 
shall  have  deteriorated,  in  which  case  they  should  be  surveyed 
and  a  new  stock  obtained  at  the  first  opportunity. 

45.  Unless  there  be  some  good  reason  for  not  doing  so,  the 
official  issuing  table  should  be  strictly  adhered  to,  it  having  been 
arranged  to  give  the  necessary  variety. 

THE  GALLEY. 

46.  The  ship's  galley  (or  that  part  of  it  used  by  the  general 
mess),  together  with  its  appurtenances,  is  under  the  charge  of 
the  commissary.     That  officer  should  see  that  the  galley  and  its 
utensils  are  properly  cared  for  and  are  ready  for  inspection  at 
the  appointed  times.     He  should  himself  frequently  inspect  this 
part  of  his  department  and  advise  the  equipment  officer  of  any 
repairs  or  alterations  needed,  and  should,  when  occasion  demands 
it,  furnish  that  officer  with  a  list  of  galley  utensils  requiring  a 
survey. 

COOKING. 

47.  On  board  ship,  where  the  facilities  are  necessarily  restricted 
and  the  food  lacking  in  variety  compared  to  that  obtainable  on 
shore,  it  is  of  the  highest  importance  that  the  very  best  results 
possible  under  the  circumstances  should  be  obtained.     With  a 
liberal  allowance  of  cooks  and  bakers,  and  a  judicious  selection 
of  the  men  for  these  rates,  the  Navy  ration  should  be  so  pre- 
pared as  to  give  the  enlisted  men  three  nourishing  and  palatable 

(15) 


16 

meals  each  day,  and  it  should  be  the  duty  of  the  commissary 
department  to  see  that  this  is  done. 

Frequent  inspections  of  the  food  by  the  commissary  and  the 
commissary  steward,  and  efficiency  on  the  part  of  the  cooks, 
alone  can  insure  this. 


RECIPES. 

NOTE. — The  following  recipes  have  been  deduced  from  a  series 
of  experiments  made  with  articles  of  the  Navy  ration.  Only 
such  as  can  be  easily  followed  with  the  usual  facilities  found  on 
board  ship  are  given.  Where  time  and  space  will  permit  more 
elaborate  dishes  may  be  prepared,  but  it  is  here  the  aim  to  aid 
inexperienced  cooks  in  the  proper  preparation  of  the  slores  sup- 
plied by  the  Government. 

The  quantities  of  the  ingredients  given  in  all  recipes  are  those 
required  for  one  hundred  men. 

SOUPS. 

BEAN  SOUP  WITH  SALT  PORK. 

Soak  5  gallons  of  beans  in  fresh  water  and  80  pounds  of  salt 
pork  in  fresh  or  salt  water  overnight.  Put  the  beans  in  a  cop- 
per and  let  them  come  to  a  boil,  then  add  15  pounds  of  the  pork. 
Continue  boiling  until  the  pork  is  tender,  then  remove.  In  a 
separate  copper  boil  the  rest  of  the  pork  until  tender.  When 
bean  soup  is  done,  season  with  pepper.  Cut  up  6  pounds  of  stale 
bread,  brown  it  on  a  pan  in  the  oven  and  add  to  the  soup,  stirring 
it  in. 

(NOTE. — One  gallon  of  the  stock  from  the  copper  in  which  pork 
is  boiled  may  be  added  to  the  soup. ) 

BEEF  SOUP. 

Use  90  pounds  of  soup  meat  (as  much  bone  as  possible) ;  let 
simmer  for  two  hours,  then  remove  meat  and  add  vegetables  as 
follows :  One  quart  of  barley,  6  pounds  of  carrots,  3  pounds  of 
onions,  2  pounds  of  turnips  (the  vegetables  having  been  cleaned 
and  cut  in  strips),  and  allow  the  soup  to  boil  for  one  hour. 
Season  with  pepper,  salt,  cloves  and  spices ;  mix  flour  and  water 


17 

to  the  consistency  of  a  sirup  and  stir  in,  while  the  soup  is  boiling, 
a  sufficient  quantity  to  thicken  it.  After  boiling  for  ten  minutes 
longer  the  soup  is  ready  to  serve.  After  the  beef  is  removed  it 
should  be  kept  hot  until  served. 

VEGETABLE  SOUP. 

Add  to  the  stock  obtained  from  the  last  recipe  5  pounds  of  car- 
rots, 3  pounds  of  turnips,  2  heads  of  cabbage,  1£  pounds  of  sugar, 
6  pounds  of  rice  or  barley,  and  6  pounds  of  tomatoes.  Season 
with  pepper  and  salt  and  boil  for  forty-five  minutes.  All  fatty 
substances  should  be  skimmed  from  the  stock  before  adding  the 
vegetables. 

MACARONI  SOUP. 

Break  into  small  pieces  10  pounds  of  macaroni  and  drop  into 
boiling  water  seasoned  with  salt.  Leave  on  the  fire  for  thirty 
minutes  or  until  tender.  Chop  up  4  pounds  of  onions  and  7  pounds 
of  tomatoes ;  add  to  the  stock  obtained  from  the  recipe  for  beef 
soup,  and  boil  for  one  hour.  Drain  the  macaroni  and  add  it  to 
the  soup.  Thicken  with  flour  prepared  as  for  beef  soup,  boil  ten 
minutes  and  serve. 

TOMATO  SOUP. 

Into  12$  gallons  of  water  put  the  following  ingredients: 
Twenty-five  pounds  of  tomatoes  mashed  through  a  colander,  4 
pounds  of  hashed  raw  onions,  5  pounds  of  rice  which  has  been 
boiled  twenty  minutes,  f  ounce  of  allspice,  and  £  ounce  of  cloves. 
Boil  for  one  hour  and  then  thicken  with  flour  and  season  with 
pepper  and  salt. 

(NOTE.— This  soup  may  be  improved  by  the  addition  of  15  or 
20  pounds  of  meat  bones. ) 

FISH. 

FISH  CHOWDER. 

Cut  up  10  pounds  of  salt  pork  in  1-inch  cakes  and  render  out  in 
frying  pan  until  brown.  Cut  50  pounds  of  potatoes  and  20 
pounds  of  onions  in  small  pieces  and  place  them  with  the  pork 
in  12£  gallons  of  water.  Boil  30  pounds  of  fresh  cod  or  halibut 
until  tender,  let  it  cool,  remove  all  bones  and  add  to  the  above 


18 

Season  with  salt  and  pepper,  add  1  gallon  of  milk,  if  obtainable, 
and  boil  for  ten  minutes. 

(NOTE. — The  potatoes  for  chowder  may  be  prepared  the  night 
before  and  kept  in  fresh  water. ) 

CLAM  CHOWDER. 

Cut  up  10  pounds  of  salt  x>ork  in  1-inch  cakes  and  render  out 
in  frying  pan  until  brown.  Cut  50  pounds  of  potatoes  and  25 
pounds  of  onions  in  small  pieces  and  place  them  with  the  pork 
in  12£  gallons  of  water,  and  allow  them  to  boil  three-quarters  of 
an  hour.  Cut  2£  gallons  of  clams  in  small  pieces  and  add  them 
to  the  above  with  their  juice  and  4  gallons  of  tomatoes.  Season 
with  pepper,  salt,  and  mace,  and  let  the  whole  boil  for  fifteen 
minutes,  then  add  15  pounds  of  broken  biscuits. 

FRIED  FISH. 

Large  fish,  such  as  cod,  halibut,  or  haddock,  are  the  only  ones 
suitable  for  use  on  board  ship.  Cut  80  pounds  of  fish  in  steaks  i 
inch  thick,  wash  thoroughly,  and  dry.  Beat  well  3  eggs  and  add 
2  quarts  of  water  and  a  tablespoonful  of  salt,  stirring  together. 
Dip  each  piece  of  fish  into  the  batter  thus  made  and  then  into 
Indian  meal  or  cracker  dust.  Place  a  pan  of  drippings,  butter, 
or  lard  on  the  fire  and  let  it  come  to  the  boiling  point.  Fry  the 
fish  in  this  from  eight  to  ten  minutes,  turning  after  the  first 
three  minutes. 

BAKED  FISH. 

Soak  10  pounds  of  stale  bread  in  cold  water,  and  when  soft 
press  all  the  water  out.  Season  with  pepper,  salt,  and  thyme, 
and  spread  in  a  thin  layer  on  the  bottom  of  well -greased  baking 
pans.  Clean  and  wipe  dry  75  pounds  of  fish,  place  in  the  pans 
and  dredge  with  flour,  pepper,  and  salt,  adding  a  small  quantity 
of  tomatoes  or  tomato  juice.  Place  in  a  moderately  hot  oven 
for  about  forty-five  minutes,  or  until  done. 

BOILED  FISH. 

Place  75  pounds  of  fish  in  cold  water,  adding  plenty  of  salt  and 
1  pint  of  vinegar.  Place  on  the  fire  in  pans  or  fish  kettles  and 
allow  to  simmer  until  tender.  Take  out  fish  when  cooked. 
Make  sauce  with  2  quarts  of  water  and  1  quart  of  milk.  Put  on 


19 

fire  until  it  boils.  Thicken  with  cornstarch  or  flour  ;  chop  a 
bunch  of  parsley  with  pepper  and  stir  into  the  sauce.  Pour  over 
fish  and  serve. 

(NOTE. — This  sauce  is  suitable  for  all  boiled  and  baked  fish.) 

FISH  CAKES. 

Soak  25  pounds  of  codfish  over  night  in  fresh  water.  Boil  for 
an  hour  and  a  quarter,  drain  off  water,  remove  bones,  and  chop 
up.  Boil  50  pounds  of  potatoes,  and  to  them  add  the  fish, 
together  with  1  pound  of  butter,  6  eggs,  and  1  ounce  of  pepper. 
Mash  all  together  thoroughly,  make  into  cakes,  and  place  in 
pans  in  the  oven  to  brown. 

(NOTE. — Fish  cakes  may  be  fried  in  the  manner  described  for 
frying  fish. ) 

MEATS. 

FRESH   ROAST  BEEF. 

Take  90  pounds  of  ribs,  wipe  with  a  towel  soaked  in  salt  water, 
dry  thoroughly  and  place  in  pans,  adding  3  onions  and  3  carrots 
sliced  up.  Dredge  the  meat  with  pepper,  salt,  and  flour,  using 
the  flour  liberally.  Place  pans  in  the  oven,  and  after  thirty 
minutes  baste  with  2  quarts  of  boiling  water.  Bake  for  an  hour 
and  a  half,  watching  meat  carefully,  and  keeping  plenty  of 
water  in  the  pans  with  which  to  baste.  When  cooked,  remove 
from  the  oven,  stir  a  little  more  flour  into  the  essence  of  the 
meat,  add  2  more  quarts  of  boiling  water,  let  it  simmer  for  five 
minutes  in  the  oven  or  on  top  of  the  galley,  carve  meat  and 
serve  with  the  gravy. 

(NOTE. — Top  sirloin  or  cross  ribs  can  also  be  roasted.) 

BEEFSTEAK. 

Cut  up  75  pounds  of  steak  in  8-ounce  pieces,  season  with 
pepper  and  salt,  place  in  the  oven  or  on  the  galley,  in  pans ;  fry 
for  ten  minutes,  then  serve. 

(NOTE. — It  is  seldom  possible  to  broil  beefsteak  for  a  large 
number  of  men  on  board  ship. ) 

POT  ROAST. 

Place  75  pounds  of  lean  beef  in  pots  with  2  pounds  of  beef 
dripping.  Cut  up  1  quart  of  onions,  6  carrots,  and  6  bay  leaves, 


20 

and  add  them  to  the  beef.  Place  the  pots  on  the  galley, 
and  allow  them  to  simmer  for  twenty  minutes.  Turn  the  meat 
frequently,  taking  care  that  it  does  not  stick  to  the  bottom  of 
the  pots.  Throw  in  1  quart  of  dry  flour,  and  season  well  with 
pepper  and  salt,  stirring  thoroughly ;  then  add  2  quarts  of  boil- 
ing water,  continually  stirring,  and  allow  it  to  simmer  for 
twenty  minutes  longer.  Then  cover  the  whole  with  boiling 
water,  let  cook  until  tender,  and  serve. 

BEEF  STEW. 

Wash  60  pounds  of  beef  in  water  to  which  a  little  vinegar  and 
salt  has  been  added,  and  then  cut  into  small  pieces.  Place  in  the 
copper  with  10  gallons  of  water  and  boil  for  one  hour.  Slice  up 
40  pounds  of  potatoes,  10  pounds  of  carrots,  and  15  pounds  of 
onions  (the  potatoes  and  onions  being  cut  in  quarters)  and  add 
to  the  above.  Allow  the  whole  to  boil  until  the  vegetables  are 
done  and  then  add  10  pounds  of  tomatoes.  Season  with  pepper 
and  salt  and  allow  it  to  simmer  for  twenty  minutes. 

MUTTON  STEW. 

Wash  75  pounds  of  mutton  in  water  to  which  vinegar  and  salt 
have  been  added,  and  cut  up  in  pieces  of  suitable  size.  Place  the 
meat  in  the  copper  with  10  gallons  of  water  and  allow  it  to  boil 
for  one  hour.  Cut  40  pounds  of  potatoes  and  15  pounds  of  onions 
in  quarters,  6  pounds  of  turnips,  and  10  pounds  of  carrots  in 
slices  and  add  to  the  above,  letting  all  cook  for  forty  minutes. 
Add  flour  thickening,  season  with  pepper  and  salt,  and  add  four 
cans  of  green  pease  free  from  liquid.  Allow  stew  to  simmer  for 
twenty  minutes  and  serve. 

ROAST  LAMB. 

Use  90  pounds  of  lamb.  Wipe  thoroughly  with  towel  soaked 
in  salt  water  and  place  in  dry  pans,  adding  three  sliced  onions 
and  three  sliced  carrots.  Dredge  with  pepper,  salt,  and  flour, 
using  the  latter  liberally.  Roast  in  closed  oven  for  thirty  min- 
utes, then  baste  with  boiling  water,  and  cook  for  one  hour  and  a 
half,  watching  the  meat  carefully  and  seeing  that  there  is  plenty 
of  water  in  the  pan  with  which  to  baste  it.  Upon  removing  the 
meat  when  done,  stir  into  the  gravy  a  little  more  flour,  add  2 


21 

quarts  of  boiling  water,  and  let  it  simmer  for  five  minutes  in  the 
oven  or  on  top  of  the  galley. 

ROAST   VEAL. 

Prepare  80  pounds  of  veal  in  the  manner  prescribed  for  roast 
beet.  Veal  should  be  frequently  turned  over  and  basted  and 
should  be  thoroughly  cooked  before  serving.  A  stuffing  which 
may  be  used  for  veal,  chickens,  or  turkeys  may  be  made  as 
follows : 

Soak  15  pounds  of  stale  bread  in  cold  water  and  drain  thor- 
oughly; add  3  pounds  of  sliced  onions,  fried  until  brown,  and 
pepper,  salt,  and  thyme ;  mix  all  thoroughly  and  brown  in  the 
oven. 

(NOTE. — Roast  pork  should  be  prepared  in  the  same  manner  as 
roast  veal,  care  being  taken  that  it  is  thoroughly  cooked. 
Quantity,  100  pounds.) 

MUTTON,  VEAL,  AND  PORK  CHOPS. 

Place  75  pounds  of  chops  in  pans,  dredge  well  with  flour,  sea- 
son with  salt  and  pepper  and  fry  on  the  galley  for  10  minutes. 
Then  half  cover  the  meat  with  boiling  water  and  cook  for  ten 
minutes  longer. 

PORK  SAUSAGE. 

Soak  10  pounds  of  stale  bread  in  cold  water  and  drain.  Add 
to  this  2  pounds  of  onions,  chopped  fine  and  fried  in  pan  until 
light  brown,  together  with  salt,  pepper,  and  thyme;  mix  thor- 
oughly and  spread  on  pans.  In  these  pans  place  65  pounds  of 
sausage  and  bake  for  thirty  minutes. 

FRANKFURTERS  AND  SAUERKRAUT. 

Boil  60  pounds  of  frankfurters  for  15  minutes.  Wash  7  gal- 
lons of  sauerkraut  in  cold  water  and  place  in  covered  pot  with 
1  gallon  of  water,  adding  2  pounds  of  dried  apples  and  1  pound 
of  beef  dripping.  Boil  for  thirty  minutes  and  season  with 
pepper. 

ROAST  TURKEY,  CHICKEN,  GEESE,  AND  DUCKS. 

Ninety  pounds  of  fowl  will  be  required.  In  dressing  be  care- 
ful not  to  break  the  gall.  Wash  thoroughly  inside  and  out  in 


22 

salt  water  and  dry.  Season  well  inside  with  salt  and  pepper  and 
fill  the  cavity  with  the  stuffing  prescribed  for  roast  veal  in  the 
case  of  turkey  and  chicken,  and  for  geese  and  ducks  the  one 
given  below.  Place  in  dry  pans,  dredging  well  with  flour,  and 
roast  for  twenty  minutes.  Then  baste  frequently  with  hot 
water,  turning  them  twice,  and  allow  them  to  roast  two  hours 
and  a  half. 

Gravy  is  made  as  follows :  Take  the  hearts,  livers,  and  gizzards, 
wash  them  off  thoroughly  and  place  them  in  2  quarts  of  cold 
water.  Chop  1  pound  of  onions  and  place  the  whole  together  on 
a  fire  in  a  saucepan ;  cook  for  one  hour,  take  out  hearts,  livers, 
and  gizzards,  saving  the  juice.  Chop  up  the  giblets  fine,  placing 
them  back  in  the  juice,  and  add  the  gravy  from  the  pans  to  it. 
Season  with  pepper  and  salt. 

STUFFING  FOR  GEESE   AND  DUCKS. 

Cook  7  pounds  of  dried  apples  thirty  minutes  in  enough  water 
to  cover  them.  Put  18  pounds  of  stale  bread  to  soak,  squeeze  the 
water  out  of  the  bread,  add  the  apples  to  it,  mix  together  thor- 
oughly and  season  with  pepper  and  salt, 

TURKEY   OR  CHICKEN    FRICASSEE. 

Draw  and  wash  75  pounds  of  turkeys  or  chickens  thoroughly, 
cut  up  and  place  in  the  copper,  covering  them  well  with  water. 
When  the  water  commences  to  boil  skiin  with  a  dipper.  Add  6 
quarts  of  onions  chopped  fine,  and  allow  the  whole  to  boil  for  an 
hour  and  a  half.  Season  with  pepper  and  salt,  add  six  bunches 
of  parsely  chopped  fine  and  simmer  for  twenty  minutes. 

BOILED  BACON  (OR  PORK)  WITH   CABBAGE. 

Clean  and  cut  in  quarters  25  heads  of  cabbage  and  put  in  cold 
water  to  soak.  Place  75  pounds  of  bacon  in  the  copper  (rind 
up)  and  allow  it  to  cook  for  an  hour  and  a  half,  then  add  the 
cabbage  and  allow  the  whole  to  cook  for  an  hour  and  a  half 
longer.  Then  remove  the  bacon,  and  the  cabbage  as  soon  as  it 
is  tender. 

(NOTE. — One  teaspoonful  of  bicarbonate  of  soda  added  to  any 
boiled  vegetables  will  make  them  more  tender. ) 


23 

LIVER  AND  BACON. 

The  skin  having  been  removed  from  45  pounds  of  liver,  cut  it 
in  i-inch  slices  and  place  it  in  a  pan.  Chop  up  1  pound  of  onions 
and  1  bunch  of  parsley  and  brown  them  on  the  fire  in  i  of  a 
pound  of  dripping.  Sprinkle  1  tablespoonful  of  this  over  the 
liver,  dredging  well  with  flour.  Slice  25  pounds  bacon  and  place 
on  top  of  the  liver.  Put  in  a  hot  oven  for  ten  minutes,  then 
cover  well  with  boiling  water,  season  with  salt  and  pepper,  and 
leave  in  the  oven  for  twenty  minutes. 

KIDNEY  STEW. 

Cut  50  pounds  of  kidney  into  small  pieces  and  place  them  in 
pots  filled  wTith  cold  water  on  the  galley.  Bring  to  the  boiling 
point,  remove  the  kidney,  place  in  a  colander  and  pour  cold 
water  over  it,  washing  it  thoroughly.  Place  the  kidneys  in  the 
copper  well  covered  with  hot  water.  Add  15  pounds  of  onions, 
season  with  pepper  and  salt,  and  boil  for  an  hour.  Cut  into 
small  pieces  40  pounds  of  potatoes  and  6  pounds  of  carrots  and 
add  them  to  the  stew.  Then  boil  for  thirty  minutes,  add  flour 
thickening,  and  simmer  for  ten  minutes. 

SALT    BEEF. 

Soak  80  pounds  of  beef  in  fresh  or  salt  water  overnight.  Place 
in  cold  water  in  the  copper.  Boil  for  one  hour,  then  draw  off 
water  and  fill  copper  again  with  boiling  water.  Allow  beef  to 
boil  until  tender  and  serve  with  boiled  carrots,  turnips,  and 
onions. 

TINNED  ROAST   BEEF   WITH  MACARONI. 

Place  2  pounds  of  onions,  chopped  fine,  in  a  pot  with  |  pound 
of  dripping  and  brown  them  on  the  galley.  Stir  in  1  pound  of 
flour  and  then  2  quarts  of  boiling  water.  Add  6  pounds  of  toma- 
toes and  60  pounds  of  tinned  beef.  Add  to  this  6  pounds  of 
macaroni  which  has  been  dropped  into  boiling  water,  well 
salted,  and  cooked  until  tender.  Season  with  pepper  and  salt 
and  simmer  for  twenty  minutes. 

(NOTE. — To  prepare  this  dish  in  the  coppers,  proceed  as  fol- 
lows :  After  the  flour,  onions,  tomatoes,  and  boiling  water  have 
simmered  for  ten  minutes  in  a  pot  add  them  to  the  meat 


24 

and  the  macaroni  in  the  copper.     Season  and  simmer  for  twenty 
minutes. ) 

BEEF  A  LA  MODE    (MADE  FROM  CANNED  ROAST  BEEF). 

Place  60  pounds  of  beef  in  pans  on  the  galley.  Add  20  pounds 
of  canned  tomatoes  and  season  with  salt,  pepper,  and  vinegar. 

Cut  5  pounds  of  onions  in  thin  slices  and  fry  with  gravy  of 
beef  in  frying  pan,  adding  flour  to  thicken.  Pour  over  meat, 
adding  water  if  too  thick  and  allow  the  whole  to  simmer  for 
about  fifteen  minutes.  Serve  very  hot  with  boiled  potatoes. 

(NOTE. — This  meal  can  be  prepared  in  about  forty  minutes.) 

HAMBURGER    STEAK. 

Take  40  pounds  of  chopped  beef  and  5  pounds  of  chopped  pork, 
place  in  pan,  mix  well ;  add  5  pounds  of  stale  soaked  bread  or  5 
pounds  of  cracked  roasted  bread,  5  pounds  of  chopped  onions ; 
season  well  with  pepper  and  salt  and  mix  well.  Form  into  cakes. 
Place  in  pan  and  bake  for  thirty  minutes.  Turn  once  during 
baking. 

Add  1  gallon  of  water  to  pans  after  frying  steak  and  strain. 
Boil  five  minutes,  season  with  pepper,  salt,  and  catsup,  and  thicken 
with  flour.  Pour  over  hamburger  steak  when  served. 

SMOKED  SHOULDER  OF  PORK. 

Ninety  pounds  required.  Cut  stringer.  Place  in  copper  and 
boil  for  one  hour.  Drain  off  and  renew  water  and  continue 
boiling  until  tender.  Boil  about  three  and  one-half  hours  alto- 
gether. If  large,  the  shoulder  should  boil  about  four  and  one- 
half  hours  moderately. 

MADE  TO  SERVE  COLD. — Boil  shoulder  the  same  as  above. 
Remove  rind,  place  in  pan,  and  dredge  well  with  sugar.  Put 
about  30  cloves  into  fat  about  1  inch  apart.  Bake  from  thirty 
to  forty  minutes  in  moderately  hot  oven  and  serve  cold. 

TINNED  MUTTON  STEW. 

Cut  in  quarters  4  pounds  of  turnips,  10  pounds  of  carrots,  and 
20  pounds  of  potatoes,  and  slice  up  6  pounds  of  onions  and  place 
them  all  in  the  copper  with  sufficient  water  to  cover  them.  Add 
6  pounds  of  tomatoes  and  allow  all  to  boil  for  twenty  minutes. 


25 

Season  with  pepper.     Add  50  pounds  of  canned  mutton  and 
allow  to  simmer  for  twenty  minutes. 

TINNED  MUTTON   POTPIE. 

Prepare  as  directed  for  stew  and  add  dough  made  as  follows : 
Place  a  pot  of  boiling  water  on  the  galley  and  add  4  ounces  of 
salt.  Mix  10  pounds  of  flour  with  10  tablespoonfuls  of  baking 
powder  and  1  tablespoonful  of  salt.  Mix  with  cold  water  and 
make  a  thin  paste.  Roll  this  up  into  small  cakes,  drop  into 
boiling  water,  and  when  cooked  add  to  the  stew. 

TINNED   BEEF    (OR  MUTTON)    PIE. 

Slice  up  5  pounds  of  onions  and  fry  until  brown.  Place  20 
pounds  of  sliced  potatoes  in  a  pot  with  enough  water  to  cover 
them.  When  the  potatoes  have  boiled  for  fifteen  minutes  add 
the  onions  and  50  pounds  of  tinned  meat.  Allow  the  whole  to 
simmer  for  twenty  minutes,  and  season  with  pepper  and  salt. 
To  prepare  a  crust,  put  20  pounds  of  flour  through  a  sieve,  add 
2  tablespoonfuls  of  salt.  Rub  in  6  pounds  of  dripping  or  lard 
thoroughly.  Wet  the  whole  with  sufficient  cold  water  to  make 
a  stiff  paste  and  work  it  all  together.  Flour  the  board  or  table, 
turn  out  the  paste  and  work  it  up.  Roll  it  out,  sprinkle  with 
flour,  and  roll  to  £  of  an  inch  thickness.  Place  the  pile  in  bak- 
ing pans  and  cover  with  this  crust,  making  a  hole  in  the  crust 
of  each  pan.  Bake  in  the  oven  for  about  twenty  minutes,  or 
until  the  crust  is  brown. 

TINNED  CANNED  BEEF,  POTTED. 

Slice  up  10  pounds  of  onions  and  place  in  a  pot  with  2  pounds 
of  dripping  and  allow  them  to  brown,  lightly  stirring  in  2  pounds 
of  flour  and  then  adding  a  gallon  of  boiling  water,  which  should 
be  stirred  into  the  flour  briskly  while  boiling.  Cut  50  pounds  of 
canned  beef  into  small  slices  and  30  pounds  of  boiled  potatoes 
into  thin  slices  and  place  in  the  pots.  Season  with  salt  and  pep- 
per and  allow  to  simmer  for  thirty  minutes. 

TINNED  HAM  OR  SAUSAGE  CROQUETTES. 

Put  25  pounds  of  ham,  70  pounds  of  boiled  potatoes,  and  6 
pounds  of  onions  through  a  hash  machine,  season  with  pepper 


only,  and  mold  into  cakes.  Beat  together  2  pounds  of  butter 
and  12  eggs  to  a  batter  and  cover  the  cakes  with  it.  Put  the 
cakes  in  greased  pans  in  the  oven  or  on  the  galley  and  bake  or 
fry  until  brown.  Serve  with  stewed  tomatoes  or  tomato  sauce. 
(NOTE. — Lard  may  be  substituted  for  the  egg  dressing.  This 
meal  can  be  prepared  in  two  hours. ) 

STEAMED  CORNED  BEEP  HASH. 

Hash  together  40  pounds  corned  beef  and  30  pounds  of  peeled 
potatoes.  Cut  up  fine  10  pounds  of  onions  and  brown  them  in 
2  pounds  of  dripping  in  pots  on  the  galley.  Add  the  hash  and  4 
quarts  of  boiling  water.  Season  with  salt  and  pepper  and  allow 
the  whole  to  cook  for  twenty  minutes. 

BAKED  CORN  BEEF  HASH. 

Chop  together  40  pounds  of  corned  beef,  30  pounds  of  boiled 
potatoes  (cold),  and  10  pounds  of  onions.  Season  with  pepper 
and  salt  and  bake  in  the  oven  for  twenty  minutes,  or  until 
brown. 

(NOTE. — This  hash  is  improved  by  adding  a  little  dripping  to 
the  top  of  each  panful  before  baking. ) 

BAKED  TINNED  SAUSAGE  MEAT. 

Mix  together  60  pounds  of  sausage  meat,  20  pounds  of  stale 
bread  which  has  been  soaked  in  cold  water,  drained  dry,  and 
well  seasoned  with  salt  and  pepper,  1  ounce  of  thyme,  and  -£•  tea- 
spoonful  of  mace.  Make  into  10-pound  rolls  and  bake  in  well- 
greased  pans  in  the  oven  for  thirty  minutes. 

TINNED  HAM,  MINCED. 

Cut  2  pounds  of  salt  pork  in  small  pieces,  place  in  frying  pans, 
and  allow  it  to  brown.  To  this  add  6  pounds  of  onions  cut  up 
fine,  which  should  also  be  browned  lightly.  Chop  fine  60  pounds 
of  ham  and  to  it  add  10  pounds  of  stale  bread  which  has  been 
soaked  in  cold  water  and  drained  dry.  Mix  all  the  ingredients 
together,  season  with  pepper  only,  and  bake  in  the  oven  in 
greased  pans  for  twenty  minutes. 


27 

BAKED  PORK  AND  BEANS. 

"Wash  thoroughly  5£  gallons  of  beans  and  soak  in  cold  water 
overnight.  In  another  pot  soak  15  x^ounds  of  salt  pork  over 
night.  Place  the  pork  and  beans  together  in  pots  on  the  fire 
(scoring  the  pork).  Add  water,  and  boil  with  pot  covered  for 
one  hour.  Season  with  salt  and  pepper.  When  the  beans  are 
soft  add  2  pints  of  molasses,  turn  out  into  pans,  and  bake  in  a 
quick  oven  until  brown. 

HAM   AND  EGGS. 

Take  25  pounds  of  ham  and  17  dozen  of  eggs.  Cut  ham  in  thin 
slices  and  quarter  them.  Put  into  boiling  water  and  simmer  for 
five  minutes.  Drain  off  water.  Fry  the  ham  and  put  aside  to 
keep  warm.  Take  a  large  bake  pan  and  cover  the  bottom  with 
lard.  Break  each  egg  in  a  cup  first  to  ascertain  if  it  is  fresh, 
then  fry  in  pan. 

BACON  AND  EGGS    (SCRAMBLED). 

Cut  25  pounds  of  bacon  in  thin  slices  and  place  in  large  baking 
pan.  Fry  in  oven  about  twenty  minutes,  turning  over  occasion- 
ally. When  done  remove  from  pan  and  keep  warm  until  ready 
to  serve. 

Take  17  dozen  of  eggs.  Break  each  egg  separately  in  a  cup 
and  then  put  in  a  large  pan,  adding  two  quarts  of  milk.  Season 
with  pepper  and  salt  and  beat  well.  Pour  into  well-greased 
pans  and  cook  on  moderately  hot  fire,  stirring  continually  until 
done.  Remove  from  pan  and  serve  together  with  bacon. 

HAM  OMELET. 

Fifteen  pounds  of  ham  and  22  dozen  of  eggs  will  be  required. 
Chop  ham  fine.  Put  eggs,  one  at  a  time,  in  a  large  pan.  Season 
with  pepper.  Beat  eggs  at  least  twenty  minutes.  Take  large 
narrow  baking  pans  and  cover  bottom  with  lard.  When  lard  is 
hot,  pour  about  2  do^en  well-beaten  eggs  into  each  pan.  Remove 
from  the  bottom  of  pan  occasionally.  When  eggs  are  set,  put  a 
quantity  of  chopped  ham  along  the  center  and  fold  the  sides  over 
the  center. 


28 

VEGETABLES. 

BOILED  POTATOES. 

Sixty  pounds  of  potatoes  will  be  required.  Wash  thoroughly ; 
place  in  copper  in  cold  water  and  boil  for  thirty-five  minutes. 

MASHED   POTATOES. 

Boil  as  above  80  pounds  of  potatoes,  take  them  out  of  the 
water,  mash  them  in  a  pan,  adding  1  pound  of  butter,  and  salt  to 
the  taste.  Boil  1  quart  of  milk  and  1  quart  of  water  together 
and  stir  into  the  potatoes. 

CABBAGE. 

Cut  two  barrels  of  cabbage  into  quarters,  wash  thoroughly 
and  put  into  cold  water  in  the  copper  and  boil  for  one  hour. 
Season  well  with  pepper  and  salt. 

SPINACH  AND  SPROUTS. 

Wash  2  barrels  of  spinach  thoroughly  in  water  three  times. 
Place  in  cold  water  in  the  copper,  cook  for  forty-five  minutes, 
then  drain  off  water  and  season  with  butter,  salt,  and  pepper. 

GREEN  CORN. 

Put  about  150  ears  of  corn  into  boiling  water  in  the  copper, 
well  salted.  Cook  for  thirty  minutes. 

TINNED   CORN. 

Pour  the  contents  of  thirty  1 -pound  tins  of  corn  into  a  pot  or 
copper.  Add  1  quart  of  milk  and  •£  pound  of  butter.  Pepper 
and  salt  to  taste  and  cook  for  twenty  minutes. 

TINNED  GREEN   PEASE. 

Strain  off  the  juice  from  thirty  tins  of  pease;  place  them  in 
cold  water,  in  a  pot  or  copper ;  season  well  with  butter,  salt,  and 
pepper,  and  cook  for  twenty  minutes.  The  juice  should  not  be 
used. 

BAKED  MACARONI. 

Place  into  a  copper  containing  10  gallons  of  boiling  water  £  of 
a  pound  of  salt.  Break  50  pounds  of  macaroni  into  the  copper 
and  allow  it  to  boil  for  thirty  minutes.  Strain  off  and  place 


29 

in  well -greased  pans ;  grate  10  pounds  of  cheese  on  top  of  the 
macaroni  and  bake  in  a  hot  oven  for  twenty  minutes. 

(NOTE. — 6  pounds  of  tomatoes  may  be  added  before  baking,  if 
desired. ) 

TINNED  CORN   FRITTERS. 

Sift  into  a  dish  10  pounds  of  flour,  5  ounces  of  baking  powder, 
and  £  pound  of  sugar,  mix  with  cold  water  to  a  smooth  batter 
and  add  15  pounds  of  tinned  corn,  mixing  all  together.  Place 
dripping  in  pans  on  the  fire  and  when  it  is  smoking  hot,  drop  in 
the  batter  by  large  spoonfuls  and  fry,  turning  as  soon  as  one 
side  is  brown.  After  frying  bake  in  oven  for  ten  minutes. 

(NOTE. — The  addition  of  a  dozen  eggs,  when  obtainable,  will 
improve  these  fritters. ) 

POTATO  SALAD. 

Peel  and  slice  30  pounds  of  boiled  potatoes,  to  which  add  6 
pounds  of  onions  and  2  bunches  of  parsley,  chopped  up  fine,  mix 
all  together  with  pepper  and  salt.  Stir  in  2  quarts  of  vinegar 
and  1  pint  of  oil  and  allow  the  salad  to  stand  for  an  hour  before 
serving. 

CORNED-BEEF  SALAD. 

Cut  40  pounds  of  corned  beef  into  small  cubes.  Chop  up  fine 
5  pounds  of  onions  and  5  pounds  of  pickles ;  add  pepper  and  salt 
to  taste.  Stir  in  1  quart  of  oil  and  3  tablespoonfuls  of  mustard, 
then  add  2  quarts  of  vinegar  and  mix  all  the  ingredients  together. 

TOMATO   SAUCE. 

In  a  pot  on  the  galley  place  25  pounds  of  tomatoes,  3  pounds  of 
onions  hashed  fine,  |  ounce  of  cloves  and  6  bay  leaves.  Season 
with  pepper  and  salt,  add  1  gallon  of  boiling  water  and  allow  it 
to  boil  for  twenty  minutes.  Then  put  the  whole  through  a 
colander,  pouring  the  juice  in  a  pot  on  the  fire,  stir  in  flour 
thickening  while  boiling,  and  let  simmer  for  ten  minutes. 

BOILED  OATMEAL. 

Into  pots  of  boiling  water  to  which  1  pound  of  butter  and  2 
pounds  of  sugar  have  been  added  stir  40  pounds  of  oatmeal  and 
boil  two  hours,  stirring  occasionally. 

(NOTE.— When  the  oats  are  crushed  or  cracked  boil  for  twenty 
minutes  only. ) 


30 

STEWED  DRIED  APPLES. 

Soak  12  pounds  of  dried  apples  over  night  in  cold  water.  Drain 
off  and  place  in  a  pot  on  the  fire,  covering  them  with  cold  water. 
Allow  them  to  boil  for  thirty  minutes  and  then  add  5  pounds  of 
sugar,  J  ounce  of  cinnamon,  and  a  tablespoonful  of  salt.  Sim- 
mer for  ten  minutes  and  serve. 

APPLE  SAUCE. 

Place  15  pounds  of  apples  in  a  pot  with  sufficient  water  to  cover 
them  and  cook  on  a  slow  fire  till  tender.  Add  3£  pounds  of  sugar, 
2-4  tablespoonfuls  of  salt,  and  2£  teaspoonf  uls  of  ground  cinnamon. 
Mix  thoroughly  and  force  through  a  colander  until  a  smooth 
sauce  is  obtained. 

STEWED  DRIED   PEACHES. 

Soak  12  pounds  of  dried  peaches  overnight  in  cold  water,  drain 
off  and  place  in  pot  on  the  galley,  cover  with  cold  water  and  boil 
for  forty  minutes.  Add  5  pounds  of  sugar  and  1  teaspoonful  of 
salt  and  simmer  for  ten  minutes. 

STEWED  PRUNES. 

Place  16  pounds  of  prunes  in  cold  water  in  a  pot  on  the  galley. 
Add  2  lemons  sliced,  and  allow  it  to  boil  for  twenty  minutes. 
Then  add  4  pounds  of  sugar  and  simmer  for  twenty  minutes 
longer. 

BREAD  PUDDING. 

Soak  25  pounds  of  stale  bread  in  cold  water  and  drain.  Add  8 
pounds  of  raisins  which  have  been  thoroughly  washed,  6  cans  of 
condensed  milk  (or  10  quarts  of  fresh  milk)  in  which  two  table- 
spoonfuls  of  salt  have  been  dissolved ;  mix  all  together ;  place  in 
greased  pans ;  dredge  the  top  of  the  pudding  with  cinnamon,  and 
bake  until  brown. 

RICE  PUDDING. 

Wash  30  pounds  of  rice  and  place  in  pots  of  cold  water  on  the 
galley,  letting  it  boil  for  thirty  minutes.  In  six  cans  of  con- 
densed milk  or  10  quarts  of  fresh  milk  dissolve  6  pounds  of  sugar 
and  2  tablespoonfuls  of  salt.  When  the  rice  is  soft,  add  the 


31 

milk  and  6  pounds  of  currants,  6  pounds  of  raisins,  and  4  dozen 
eggs,  and  mix  all  together.  Place  the  pudding  in  greased  pans, 
grate  nutmeg  over  them,  and  bake  in  oven  until  brown. 

(NOTE. — In  this  and  the  preceding  recipe,  when  condensed 
niilk  is  used,  it  should  be  diluted  to  the  consistency  of  rich  fresh 
milk.) 

BAKED  APPLES. 

Core  the  apples  and  place  them  in  pans  in  the  oven  until  soft. 
Dissolve  5  pounds  of  sugar  in  3  quarts  of  boiling  water,  add  1 
teaspoonful  of  cinnamon  and  1  teaspoonf ul  of  salt,  and  allow  it 
to  boil  for  ten  minutes.  When  the  apples  are  cooked  pour  this 
sirup  over  them. 

PLUM   DUFF. 

Soak  25  pounds  of  stale  bread  in  cold  water  and  drain  dry. 
Add  25  pounds  of  sifted  flour,  5  pounds  of  suet  chopped  fine,  3 
pounds  of  raisins,  5  pounds  of  sugar,  4.  pounds  of  currants,  2 
pounds  of  prunes,  3  tablespoonfuls  of  salt,  1  teaspoonful  of  ground 
cloves,  1  tablespoonful  of  ground  cinnamon,  and  1  wineglassful 
of  vinegar,  and  mix  all  thoroughly  with  cold  water.  Turn  the 
bags  inside  out,  drop  them  into  boiling  water,  render  out  slightly, 
and  drop  into  dry  flour,  dredging  them  thoroughly.  Turn  the 
bags  flour  side  in  and  fill  them  with  the  pudding,  securing  the 
opening  firmly,  drop  into  the  copper  in  which  water  is  boiling 
and  cook  for  at  least  two  hours.  If  there  is  sufficient  time,  the 
pudding  will  be  improved  by  boiling  three  or  four  hours. 

BAKED  APPLE  DUMPLINGS. 

Mix  8  pounds  of  drippings  and  15  pounds  of  sifted  flour,  rub- 
bing it  in  thoroughly  with  the  hands,  add  3  tablespoonfuls  of 
salt,  mix  with  cold  water  into  a  stiff  paste,  roll  out  to  the  thick- 
ness of  i  of  an  inch  and  cut  into  5-inch  squares.  Pare  and  core 
100  apples  and  place  one  on  each  square  of  the  dough.  Fill  the 
center  of  the  apples  with  sugar,  roll  them  up  in  the  dough  and 
bake  them  in  a  greased  pan  in  a  hot  oven  for  thirty  minutes,  or 
until  the  apples  become  soft. 

(NOTE. — The  crust  described  above  is  suitable  for  any  meat  or 
fried  pie.) 


32 

PUDDING  SAUCE. 

Into  1  gallon  of  boiling  water  place  three  lemons  sliced,  4 
pounds  of  sugar,  and  1  teaspoonful  of  salt,  and  boil  for  ten  min- 
utes. Add  thickening  made  of  cornstarch  or  flour  mixed  with 
cold  water,  stirring  it  into  the  sauce  slowly.  Then  allow  the 
sauce  to  simmer  for  ten  minutes. 

PIES. 

FROM  FRESH  APPLES,  PEACHES,  AND  PEARS. 

Prepare  30  pounds  of  fresh  fruit,  paring  and  coring  the  apples 
and  pears,  and  paring  and  removing  the  stones  from  peaches,  and 
slice  them  up.  Line  the  pie  plates  with  the  crust  prepared  as 
hereinbefore  described  under  "Apple  dumplings."  Fill  the 
plates  with  the  fruit,  adding  about  3  ounces  of  sugar  to  each  pie, 
sprinkle  with  cinnamon,  cover  with  thin  crust,  joining  the  edges 
of  the  upper  and  lower  crust  and  bake  in  the  oven  for  thirty 
minutes  or  until  slightly  brown. 

(NOTE. — Pie  may  be  made  in  the  same  manner  from  dried 
fruit  which  has  been  soaked  in  cold  water  until  soft  and  cooked 
as  described  under  "Stewed  dried  apples"  and  "Stewed  dried 
peaches"  before  putting  it  into  the  crust. ) 

BREAD. 

Sift  50  pounds  of  flour  into  a  large  kneading  pan  and  add  about 
2  pounds  of  hot  dripping.  Break  ten  cakes  of  yeast  into  small 
pieces  and  put  into  lukewarm  water  and  stir  until  dissolved. 
Add  this  to  the  flour  and  dripping  and  also  add  2£  gallons  of 
fresh  water  and  2£  gallons  of  salt  water,  luke  warm,  mixing  all 
thoroughly.  Dust  the  dough  with  a  thin  coating  of  flour  to  pre- 
v.-nt  its  crusting.  Cover  the  pan  with  a  cloth  and  stand  in  a 
warm  place  from  four  to  six  hours,  then  knead  out  well  and 
make  into  loaves.  Put  in  well -greased  pans  and  bake  in  mod- 
erate oven  for  forty -five  minutes. 


^ 


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THE  UNIVERSITY  OF  CALIFORNIA  LIBRARY 


